CHEMICAL AND PHYSICAL CHARACTERISTICS OF BEEF CHUCK MUSCLES - EFFECT OF ELECTRICAL-STIMULATION, HOT BONING AND HIGH-TEMPERATURE CONDITIONING

被引：17

作者：

CECCHI, LA ^{[1
]}

HUFFMAN, DL ^{[1
]}

EGBERT, WR ^{[1
]}

JONES, WR ^{[1
]}

机构：

[1] AUBURN UNIV,ALABAMA AGR EXPT STN,AUBURN,AL 36849

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb07718.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：411 / &

共 49 条

[1]

Asghar A., 1980, Advances in Food Research, V26, P53, DOI 10.1016/S0065-2628(08)60318-3

[2]

BATESMITH EC, 1948, ADV FOOD RES, V1, P1

[3]

Bendall J.R., 1973, STRUCTURE FUNCTION M, P243

[4]

BENDALL JR, 1976, 22ND P EUR M MEAT RE, V1, P3

[5] ELECTRICAL-STIMULATION OF BEEF SIDES [J].

BOUTON, PE ;

FORD, AL ;

HARRIS, PV ;

SHAW, FD .

MEAT SCIENCE, 1980, 4 (02) :145-155

[6] INFLUENCE OF PH AND FIBER CONTRACTION STATE UPON FACTORS AFFECTING TENDERNESS OF BOVINE MUSCLE [J].

BOUTON, PE ;

CARROLL, FD ;

HARRIS, PV ;

SHORTHOSE, WR .

JOURNAL OF FOOD SCIENCE, 1973, 38 (03) :404-407

[7] MITOCHONDRIAL CALCIUM AND POSTMORTEM MUSCLE SHORTENING [J].

BUEGE, DR ;

MARSH, BB .

BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS, 1975, 65 (02) :478-482

[8] RELATIONSHIP OF MITOCHONDRIA AND SARCOPLASMIC-RETICULUM TO COLD SHORTENING [J].

CORNFORTH, DP ;

PEARSON, AM ;

MERKEL, RA .

MEAT SCIENCE, 1980, 4 (02) :103-121

[9] ACCELERATED PROCESSING SYSTEMS FOR USDA CHOICE AND GOOD BEEF CARCASSES [J].

CROSS, HR ;

TENNENT, I .

JOURNAL OF FOOD SCIENCE, 1980, 45 (04) :765-768

[10] Crystallization and preliminary X-ray analysis of plant class I chitinase from rice [J].

Kezuka, Y ;

Kitazaki, K ;

Itoh, Y ;

Watanabe, J ;

Takaha, O ;

Watanabe, T ;

Nishizawa, Y ;

Nonaka, T .

PROTEIN AND PEPTIDE LETTERS, 2004, 11 (04) :401-405

← 1 2 3 4 5 →